NO BAKE CHEESECAKE!!! X'MAS SPECIAL

No Bake Cheeeeeeessssssssssssseeeeeeeeeeee Cakeeeee!!!

 
Ingredients:
 
For the Base :
Marie Biscuits - 15 nos
Butter - 40 grams
 
 
For the Middle part:
Whipping Cream - 1 sachet of dream whip (total of 500 ml of whipped cream)
Sugar - 1/4 cup powdered
Cream Cheese - 300 ml (any brand will do)
Vanilla Essence - 1 tsp
Mango Puree / mango pieces - see notes
 
For the Top part:
Mango - 3 big
Gelatin - 1 tbsp

Preparation:
 
Powder the biscuits using chopper. Then add in the butter and again run the chopper in three pulses. Transfer equally to the glasses you plan to serve as base layer. Press lightly with spoon and place the glasses in the fridge to set.
 
Meawhile peel and chop mangoes roughly. Puree them in a grinder.
 
In a bowl beat the whipping cream tiff. Add in vanilla essence and sugar. Beat cream cheese in a seperate bowl till soft and fluffy. Add to the whipped cream and mix properly. Add in half of the mango puree to the mix and stir till all is mixed well.
 
Take the glasses out of the fridge. Now on the top of the biscuit layer, layer the cream based mixture on top (almost 3/4 of the glass) and keep it fridge to set for atleast 2-3 hours.

 
After 3 hours, prepare the gelatin as per instructions written (Boil required amount of water and add gelatin to it). Once the gelatin had cooled a bit, add rest of half  of the mango puree to the prepared gelatin. Pour over top of the set cream part filling all the glasses till top (every glass will have 1/4th of this mango part). Keep again fridge to set for about 4 hours. It would be best if kept overnight. Garnish with chocolate shavings, pista or almonds. (refer pics for layering)
 
Except for the setting time, this dessert is very delicious and easy to make. I can bet you will be a star in front of guests ;)
 
Cheers,
Neetz ;)
 
Notes:
The amount ingredients mostly depends on the amount of serving glass and its quantity. So adjust accordingly.
Add required amount of powdered sugar to the gelatin mix if mango is not sweet.
China grass can also be used in place of gelatin.
For the cream base, instead of mango puree you can even add roughly chopped mango pieces.

(The mix of ingredients i have found in many of my fellow bloggers and otherwise. So I really cant pin point the recpe from so and so :) )

BESAN LADDOO (MICROWAVE) - DIWALI SPECIAL

Besan Laddoo

 

All credit goes to my SIL for teaching me this. I had no idea this can be so easy in microwave :). Thanks a lot sis.

Ingredients:
Besan - 1 cup
Rava - 1/4 cup
Ghee melted - 1 cup
Sugar powdered - 1/2 cup
Almonds and pistachios - garnish

Preparation:

In microwave safe bowl  make sure the bowl is a big deep one as the mixture when heated rises) heat the ghee for 1- 2 mins. Then add the besan and rava slowly and stir with spoon. Now keep this in microwave and heat for about 5 mins. Remove and stir. Again microwave for another 5 mins. Keep this going on every 5 mins till you get the aroma of besan (This is done to remove the raw taste of besan). Keep tasting the mix to see till the raw taste of besan is gone. You will see that the besan mix has changed in color to darker side than it was lighter initially. Once the raw taste of besan is gone, take the bowl out and then add in the powdered sugar and stir nicely. Add more powdered sugar if you need more sweetness. Keep aside to cool. Then keep it in fridge for about 20 mins. The mix will be firm. In a tray spread butter paper.  Now take small balls of the mix and make small balls and place on the tray. Garnish on top with sliced almonds and pistachios. Keep it in fridge for laddoos to be firm. Eat whole heart after 15-20 mins ;P.

Cheers,
Neetz ;)

Note:
1. You can add few strands of saffron too while heating the mix and also for garnish.
2. Keep checking the mix when you keep in microwave. Sometimes you wont need 5 mins for heating depending on the microwave you have as the mix can rise and overflow (the cleaning part is very tough). So keep checking every 2-3 mins.
3. The laddoos are soft and wont be hard.

 

COOKIE DOUGH TRUFFLES - EGGLESS

Cookie Truffles

Its VALENTINE'S DAY and obviously its a ritul type for me to make something sweet to share with all of you :). My SIL being in town made me even more eager to make this sweet. Its always better when you have an extra helping hand :) :).. I m so glad we tried this sweet out and sure was a super duper hit among my neighbours. We were floating around the whole day on ninth sky  with appreciation ;) :D

Ingredients:

All purpose Flour - 2 - 2.5 cups
Brown Sugar - 3/4 cup (softened)
Vanilla Essence - 1 tsp
Condensed Milk - 1 tin (395 gram)
Milk chocolate Chips - 1/2 cup

For the coating:
Semi-sweet choco chips - 1 cup
Butter - 2 tbsp

Preparation:

In a bowl, mix brown sugar, butter and vanilla essence till creamy. I used a hand mixer for this. Then add in the condensed milk and mix again. Now start adding flour bit by bit till you get a dough. Once the batter starts thickening, start kneading with hand. Once you get a dough mix, add in the milk choco chips and knead nicely. Then keep in fridge for about 20 mins to harden the dough a bit so that its easy to roll into ball. Make small balls out of the dough, place them on butter paper and keep it in fridge again for a minimum of 2 hours atleast to harden the ball. Otherwise the balls will fall apart when you do the coating.

Now for the next step, Melt the semi-sweet choco chips by double boiler method and add butter to it. Once the chips have melted nicely remove and keep aside. now pick each dough balls and dip them in the melted chocolate, remove and place them on butter paper carefully. Sprinkle them with sugar strands in the end. Refrigerate overnight for best results and voila there you go! You have the best easiest cookie sweet you can make!!

Cheers,
Neetz ;)

Notes:
You will perfect round balls. I had feew extra melted chocolate so used to stick the sprinkles at the end :)..
Use all Purpose flour in accordance to the need for thickening the dough.

I would like to send this over to Valentine Fest , Bon Vivant, Just for Fun

CHOCOLATE NUTELLA COOKIES (Eggless)

Eggless Nutella Cookies - BHW

Another exciting wednesday for blog hopping came in and this time I was paired with one of my bloggy friend Priya :). I was so dleighted to know that I was paired with her as her blog as a treat to my eyes and i actually got confused what to make seeing all the wonderful dishes she have made. I was looking for simple recipe and as usual baking being my passion these days, these cookies were instant eye cather to me eyes. I did make changes to it and added extra few ingredients to it. I liked this biscuit coz unlike other biscuits it wasnt so sweet and for a family like mine, this was perfect :). Do find the link to the idea i got form her blog from here.

Ingredients:

All Purpose Flour - 1/2 cup + 1 tbsp
Cocoa Powder - 1/3 cup
Baking Powder - 1/2 tsp
Softened Butter - 1/4 cup
Sugar - 1/4 cup
Brown Sugar - 1/4 cup
Vanilla Essence - 1/2 tsp
Nutella - 8 tsp
Milk - 6 tsp

Preparation:

Pre-heat oven to 163C/325F

Sieve Flour, cocoa powder and baking powder and keep aside.

Now with a electric mixer beat sugars and butter till smooth. Add int he essence and nuteela and beat for another minute or so. Slowly add in the mixed flour and start folding in. Add milk in between and fold the whole mix into a soft dough. Refrigerate for 15-20 mins to make the dough hard.

Make small balls and place them on to a baking tray placed with baking paper. Flatten them with a bottom of a glass. Bake till slight cracks are formed and cookies are still soft. This wil take about 10 mins or so.

Cheers,
Neetz ;)


I would like to send this over for KIDS DELIGHT cevent onducted by Kavi and Srivalli and Valentines Event

                              Valentine fest serve with love

Bon Vivant Series

DEVIL FOOD CAKE WITH FROSTING

Devil Food cake

This is my first major frosted cake that i am making in my life. The frosting work and design has been little sloppy as i nearly lost my patience towards end :(.... But this also taught me a lesson that baking and to design a cake is no easy job and you need tons and tons of patience.

I wanted to make this for long but somehow always thought maybe some day during some occassion and dragged for long. But then finally i got a reason to make this coz its my BEST FRIEND VIDYA'S B'DAY!!.. HAPPY B'DAY SWEETHEART!!! She really is the sweetest devil in my life and have been with me through thick and thin. Now you all understood why i wanted to make this cake for her ;). As the name itself the cake is named Devil cake but when you eat its full of sweetness exactly like my vidhu is :) :)...
"Vidya, its sad that you are not near to have this share but we all will have on your behalf :) :)"

Ingredients:

All purpose Flour (Sifted) - 1.5 cups
Baking Powder - 1/2 tsp
Baking Soda - 1/2 tsp
Powdered white sugar - 3/4 cup
Unsalted Butter - 9 tbsp
Eggs - 2 nos (room temp)
Vanilla Essence - 2 tsp
Water - 1 cup (boiled)
Cocoa Powder (Sifted) - 1/2 cup
Brown Sugar - 1/2 cup packed

For the Frosting:
Butter - 3/4 cup
Brown Sugar - 2 tbsp
Water - 1/2 cup
Semi Chocolate chips - 1.5 cups

Procedure:

Pre-heat oven to 180C/375F. Butter the pan in which you are going to bake.

Sift the flour with baking soda and baking powder and keep aside.

Sift the cocoa powder and to this add brown sugar and keep aside.

Boil 1 cup water and add to the cocoa and brown sugar mix and stir.

In a bowl, add the softened butter and white sugar and beat till creamy and pale. To this add the vanilla essence and beat once again. Then add the eggs and beat till pale. Add in the flour little by little and whisk till all the flour has been mixed. Now fold in the the cocoa mix to the flour batter. Fold in nicely till all the ingredients are mixed properly. Pour the batter to the buttered pan and keep it in oven. Bake for 40 mins or till cake test is done.

Recipe courtesy - Nigella Lawson

Meanwhile we will start preparing for the frosting. In a pan add water, butter and brown sugar. Keep over stove and when it starts to boil switch off . Add the chips to it and stir continuosly till the chips has been dissolved. Then keep aside for the mix to cool.
When cake is done, keep for baout 40-1 hour to cool. By that time the frosting mix also will cool down completely and will be thickened nicely.

Remove the cake to a plate and cut through the middle. Spread the frosting generously in the middle part of both cut side of cake and place them back together to look the same as before cutting. Then apply frosting again on all over the cake and place it in fridge to chill for some time. Maybe 20-30 mins. Cut and serve :)

Cheers,
Neetz ;)

Notes:
If you do not prefer to cut the cake in middle, then pour the batter in two 8"round pan.



I am sending this over for the KIDS DELIGHT event conducted by Kavi and Srivalli  and VALENTINES EVENT

BANANA BREAD (Cafe Style)

Banana Bread (the best bread ever baked!)

When it was time for blog hop wednesday, i was paired with Priya. I was awestruck with the recipes and especially the baking section which was my fav!. Seeing the cafe style bread made me no hesitant to try it out immediately. I had no confidence at first that it will turn out as good as she had made. But out of my surprise it came out well and the best part everyone was happily relishing on the bread slices asking for more. Doesnt that make you even more happier!!!.. Thanks a ton Priya for sharing and I m so glad i tried it out :) :)

Ingredients:
All Purpose Flour (sifted) - 1 3/4 cup
Sugar - 1 cup
Baking Soda - 1 tsp
Salt - 1/2 tsp
Eggs - 2
Ripe Bananas - 3 large
Oil - 1/2 cup
Buttermilk - 1/3 cup
Walnuts - 1/2 cup chopped
Chocolate Chips - 1/2 cup

Preparation:

Grease a loaf pan with butter and keep aside.

Sift the flour with baking soda. Then beat the eggs first till pale. Then add in the sugar and bananas and beat till smooth. If you need bananas to be chunky you can roughly crush before hand and add to the wet mix. Then add in buttermilk and salt. Whisk nicely and add in all the dry ingredients little by little.

Bake at 190C/375F for 1 hour and 5 mins. I bet the hosue will be smelling awesome right now :) :)...

Relish on warm or cold slice :)

Cheers,
Neetz ;)

TRADITONAL X'MAS CAKE

X'mas special Kerala Plum Cake

About 1.5kg
Ingredients:

All Purpose Flour : 300gm
Powdered Sugar - 300gm
Butter - 300gm
Egg - 300gm (approx 5 large eggs)
Baking Powder - 1 tsp
Orange Juice - 1/2 cup
Caramalized Sugar - 6 tbsp
Lime Juice - 1 tsp
Orange skin - 2 tsp*
Vanilla Essence - 1 tsp
Cardamom - 2
Nutmeg Powder - 1/2 tsp
Clove - 2
Cinnamon - 2 sticks
Cashew nuts -  a ahndful roughly chopped
Tutti frutti - 1/2 cup
Cherries in syrup - 1/2 cup
Dates - 10 nos
Rum - 2-3 tbsp*

For the Caramalized Sugar:
Sugar - 1/3 cup
Boiled water - 1/3 cup

In a thick bottom pan, add in the sugar and melt it over low-med flame. After some time you will see the sugar startes melting and changing its color to light brown. Gradually it will turn dark brown and almost blackish color. Switch off the flame and pour in the hot boiling water. Keep aside to cool. (While pouring hot water be very careful as it will splatter)

Preparation:

Soak the cherries, dates, tutti frutti and raisins in rum for atleast a week. I had soaked themmore than 2 weeks. When needed, drain them and keep them aside.

Sieve the all purpose flour and baking powder.

Seperate the egg whites and egg yolks. Beat till egg is fluffy. Same way beat egg yolks till light in color.

Powder the spices together and keep aside.

In a bowl, add in the powdered sugar and butter and beat till creamy. Add in the egg yolks and mix once again.

Now add the egg whites and whisk nicely.

Then add in the flour little by little and start whisking. Add in the caramilized sugar, lime juice, essence, orange skin, nuts and the masala powder and whisk nicely till all are properly mixed.

Now in a plate add in the fruits and dates and rub in flour lightly. his helps the fruits to be in the flour. Otherwise if its wet it will go below while baking.

Add this to the batter and mix. if you want you cna save few for garnish too.

Transfer the batter to a pan and into the pre-heated oven at 180C/350F for about 50 mins. Since the quantity was more my oven took more time. Some may take hardly 30-40 mins. Check the cake with toothpick test.
Cheers,
Neetz ;)

Notes :
Youc an use freshly grated skin of an orange and then powder them or even dried orange skin. I used fresh powdered skin.
For the orange juice, you can freshly squeezed one and also add a bit more than the said quantity if the batter is too thick.
If you dont have rum, you can use brandy or even wine too.

CUSTARD BISCUITS/YO-YO BISCUITS

CUSTARD BISCUITS / YO - YO BISCUITS

I have seen this recipe in many blogs long back. The name yo-yo itself is what made me attracted to trying out these biscuits. As the name sounds they look also yo-yo and easy to prepare :)..
Ingredients:
All Purpose Flour - 1.5 cups
Custard Powder - 1/2 cup
Butter - 220 gms
Icing Sugar - 1/2 cup


Preparation:
Sieve the flour and custard powder.

Whisk butter and sugar nicely. Add in batches the flour and mix till you get a soft dough. Make small balls from it and press lightly with a fork to form a cookie mark. Bake in a pre-heated oven @ 190C for 10 mins. Cool and store in an air-tight container.
I would like to send this over to JATW conducted by my dear friend Kavi :)

Cheers,
Neetz ;)

AVAL UNDA (Flatten Rice Balls)

Aval Unda

I had no idea how to make this or even heard of it. Recently during the Harvest festival in church, my father told me that he bought these. I asked him what was added in it and he said he thought the ingredients where so and so. Thats when i decided i should give a hand on this recipe and see how it will be :). I was surprised the outcome was awesome and definitely tasty!

Ingredients :

Aval (Brown flat beaten Rice) - 1 cup
Coconut grated - 1 cup
Sesame Seeds - 1/2 cup
Jaggery - 1 cup
Water - 1/4 cup
Cashew Nuts - 1/4 cup chopped roughly

Preparation:
Place pan over stove and once hot add in the flat rice and fry for 2-3 mins over low flame till the rice flakes are crispy. Make sure they dont change color. Remove the rice flakes. Then add in the sesame seeds and roast till nice aroma comes. It took me nealry 3- 4 mins. Remove from flame to cool.

Powder the rice flakes in a grinder. Optionally you can keep as it is or even half grind too. I preferred the grinded version.

Now in another pan. add in jaggery and 1/4 cup water and melt the jaggery. Once melted completely sieve for any impurities. Then to this add coconut and nuts. Mix properly. Mix in the sesame seeds and grinded aval powder and mix nicely. Once slightly cooled start making small balls with them and keep to cool completely. You can store them in an air - tight container for days :).

I would like to send this over for the event conducted by Julie :)

I would like to send this also over to Jingle all the way , a event conducted by kavi :)..

Cheers,
Neetz ;)

Eggless Vanilla Sponge cake-STEP BY STEP PICS

Eggless Vanilla Sponge Cake - Step by Step Intructions

I refer to many books on ccoking that i can get my hands on. I love baking everythig that I can and thats when i came across nita mehtas recipe cookbook on eggless ones. This is one of the basic ones and superly easy and yummy too. If you ask me whether I will make this again. Yes! a thousand times more.

Ingredients:
All purpose Flour - 1.5 cups
Baking Soda - 1/2 tsp
Baking Powder - 1.25 tsp
Castor Sugar - 3/4 cup
Curd - 1 cup (Use thick curd)
Oil - 1/2 cup
Vanilla Essence - 1.5 tsp
Milk - for brushing the top of bread

Preparation:
In a bowl beat sugar and curd till sugar gets dissoved. Then to this add baking powder and baking soda and whisk gently.Add in cooking oil and essence and whisk again.

My kitchen has less lighting effect. Thats why the pics looks dark :(

 Leave the mixture aside for 5-10 mins. You will see bubbles lightly forming on top. Then add in the flour slowly at a time and whisk till you get a thick creamy batter. Pour to a cake pan either placed with baking paper or greased with oil all over. I used a loaf one.

  Baked cake as soon as it is out of oven.

Pre-heat the oven initally to 200C and when you are ready to put in the batter adjust the thermo to 180C and put int the cake pan. Bake for 30 - 40 mins till the toothpick test come out clean.

After 25 mins take out the pan and brush the top with milk and put in back into oven till cake is done.

Cheers,
Neetz ;)

Notes :
-The original recipe asks for 1 cup of sugar. I reduced the sugar as we all are having less sweet tooth ;)
-You can use any vegetable oil and i used canola one.

I would like to send this over to the event Bake with your heart. yet another superb event coducted by Khushi. Thank u dear for conducting events like these for cookholics like us :D.
I would like to send this over for the event  Christmas Delicacy conducted by Julie. 

CREAMY SERRADURA (SAWDUST PUDDING)

Creamy Serradura - A Portugese Macanese Sweet Dish (Sawdust Pudding)

This is one of the easiest sweet dish you can prepare. The original recipe uses more complicated way of using gelatin and egg whites.  You can chill this after making too and then serve. It can be stored 1-2 days too :)

Ingredients:
(for an average 1 glass)
Whipped Cream - 125ml
Condensed Milk - 2 tbsp
Marie Biscuits - 5-6 nos
Cashew Nuts - 2-3 tbsp (optional)
Preparation:
In a bowl whip the cream and when it reaches just before the peak stage add in the condensed milk and whip till peaks are formed. Keep in fridge for an hour to chill.

Powder the biscuits and nuts coarsely in a chopper or by using the ziplock rolling pin method (you put in biscuits and nuts into a ziplock bag and close it. Then with a rolling pin start rolling them outside the bag to get powdered form).

How to arrange them:

In a glass, spoon in the whipped cream into the glass (you can use a piping bag if needed). Then carefully add in a spoonful of biscuits-nuts mixture making sure the corners are covered. Then again add in the whipped cream and then the bscuit mix. Repeat this process till you reach the top of the glass.

Optionally you can even decorate with chocolate shavings on top. I didnt have any chcoclate kept :(. Ya i gobble down any chcoclate kept at home.. a very sweeeeet person I m ;)

Recipe Courtesy : food channel

Cheers,
Neetz ;)

Notes :
The amount of cream and biscuits all depend on the size of glass and layers you want to create.
For a twist you can vanilla essence too.
Cashew Nuts is purely optional and I have added in this coz i love the extra crunchiness.

I would like to send this over to the event Christmas Delicacy . I am glad i couls send this recipe to a wonderful event.

HALLOWEEN WITCH HATS

Halloween Witch Hats

A very easy recipe with no bake and perfect for halloween. Kids gonna love it for sure :)

Ingredients :
Mini Icecream Cones - 6 nos
Condensed Milk - 4 tbsp
Milk Chocolate chips - 1 cup
Oreo Biscuits - 6 nos
M&M chocolate - for decoration

Preparation:
Melt the choco chips using double boiler or in a microwave. Mix in condensed milk. Now working quickly, dip the biscuits first. Then dip the cones and place them on top of the cones to form a hat. Decorate with M&M's  Then allow to set for few minutes and ready to serve :)

inspired by : taste.com.au

Cheers,
Neetz ;)

HOT CHOCOLATE SOUFFLE (MOLTEN LAVA CAKE)

MOLTEN LAVA CAKE ( makes roughly around 8 cakes depending on the ramekins you have)

Ingredients:

Dark Chocolate chips - 125 grams
Egg - 4 nos
Sofetened Butter - 4 tbsp
All purpose Flour - 60 gms
Castor Sugar - 1 cup
Vanilla Essence - 1 tsp ( optional)

Preparation:

Double boil the the choco chips and butter together till the chips melt.

Seperate the egg white and yolk. In one bowl add the yolks and the sugar and beat till creamy and pale in color. Add in the melted choco - butter and vanilla essence and whisk again. Then add in the flour and mix properly.

In another bowl add the egg whites and beat till stiff peaks are formed. Then add this to the flour-choco mix and with a spatula mix.

Rub the ramekins or small bowls with butter all over and dust it with flour. Then pour equal amounts into all 8 ramekins. make sure you pour in half only.

Bake in a pre-heated oven @ 180 C for 12-15 mins depending upon your oven settings. You will know its done when the outer top layer of the cake batter thickens and middle is soft and goovy. Take out and keep it to cool down completely. Run a knife on the sides of the cake slowly and invert to a plate. Powder the top with icing sugar and a scoop of vanilla ice cream (optional). When you cut on the side you wll the fluid inside oozing out slowly. Its not always you get oozing fluid. Sometimes it will be semi cooked and bit thick to flow. Some people prefers in the second way. Still the taste is divine.
Otherwise you can serve in the ramekins /bowl itself as shown in the pic below.
You are gonna be in bliss!!! ;) i bet people will adore you and you will be floating with compliments from them. Self experience speaks :)))

Cheers,
Neetz;)

APPLE BURFI (Diwali Special)

Apple Burfi

Ingredients :
Red Apple - 4 nos grated with skin
Apple juice - 1 cup
Mawa/Khoya - 1 cup grated
Sugar - 3 tbsp
Lemon Juice - 1/2 lemon
Ghee - 1 tbsp

Almonds, Pistas, Nuts - 8 nos each chopped

In a small rectangular tray, rub ghee all over and spread the chopped nuts evenly and keep aside.

In a pan/kadai, add in 1 tbsp ghee and when the ghee gets hot add in the grated apple (no water should be added). Cook till the apple gets dry. To the cooked apple add in the sugar and apple juice and cook till the mixture gets thick. Then add in the mawa/khoya and cook again till the mawa gets cooked. You will know the mawa gets cooked once it startes to leave the sides of the pan. Transfer this to the nuts greased pan and press and cool for some time. I kept it in fridge overnight and then cut into squares. Flip and serve.

Recipe  Courtesy : Food based channel

Cheers,
Neetz;)

PINEAPPLE JAM

Pineapple Jam

I have never ever in my life made a jam on my own. I ahve seen several times when my mom used to make. I decided i will see what the reuslt is after trying to make pineapple jam. You wont believe it!. the home-made jam is ten times better than the market bought one. and even more smoother :)..


Ingredients :


Pineapple - 1 chopped (deseeded and skin removed)
Sugar - 1/2 cup (adjust sweetness according to the pineapple's taste)
Cinnamon Powder - a pinch
Nutmeg Powder - a pinch


Preparation:

Clean pineapple well. Then once chopped, put into blender and blend roughly like 2-3 pulses. I kept few pieces inside as i love having fresh fruit pieces inside the jam. Then add in the puree and sugar in a pan and heat. Keep stirring still you get a thick consistency of a jam. Cool properly and store  in a sterlized bottle. (To sterliize, clean bottle properly with hot water and dry out and no water should remain inside the bottle)

How to test if the jam is done:
Keep a plate in a freezer for a min or so. Pour a big drop of jam onto the cold plate and with your finger mark a line between the jam. You will the jam wrinkles in between. Alternatively you can slant the plate and see if the jam runs down. If it doesnt run down that means its done.

Cheers,
Neetz ;)